Liver honey cake
4 servings
240 minutes
Recipe by Dmitry Shurshakov from the restaurant Seven.
1
Melt 50 grams of butter, 40 grams of honey, 100 grams of sugar, and baking soda in a water bath for 15-20 minutes. Beat two eggs with sugar and add to the mixture. Sift the flour, knead the dough, and place it in a cold place for 2 hours. Divide the prepared dough into small pieces, roll them out, and bake at 190 degrees for 5-6 minutes.
- Butter: 176 g
- Honey: 40 g
- Sugar: 100 g
- Soda: 6 g
- Chicken egg: 3 pieces
- Wheat flour: 250 g
2
Heat chicken yolk, 126 grams of butter, and chicken liver in a pan to 50 degrees. Blend in cream, salt, and spices. Bake in a steam bath at 100 degrees for 60 minutes.
- Butter: 176 g
- Chicken liver: 126 g
- Cream 33%: 10 ml
- Salt: 2 g
- Korean carrot seasoning: 2 g
3
Soak the figs, then boil them until soft. Fry the onion in vegetable oil, mix with the figs, and blend.
- Dried figs: 50 g
- Onion: 20 g
- Vegetable oil: 5 ml
4
Spread chicken liver pâté on the layers and assemble the cake. Sprinkle with crumbs from the layers on top and decorate with fig jam and fig fruits.
- Chicken liver: 126 g
- Dried figs: 50 g